Ingredients for 4 people
380g Mafaldine pasta De Cecco
2 Tablespoons of extra virgin olive oil
4 Cloves of garlic
2 Tablespoons of freshly chopped Italian parsley
10 Preserved anchovies
1 Teaspoon of dried chilli
2 Tablespoons of fine bread crumbs
Cook the mafaldine in plenty of salted water
In the meantime in a large pan dry the garlic, chilli and anchovies
When the anchovies have melted set the pan aside.
Drain the pasta reserving a little of the cooking water.
Add the pasta into the pan and toss it about adding the fresh Italian parsley and a little of the cooking water.
Serve with the bread crumb sprinkled on top.